an eggplant (1.5 lbs)
juice of 1/2 lemon
1-2 cloves garlic
2 teaspoons chopped flat-leaf parsley
1 teaspoon fresh mint leaves
salt and black pepper to taste
Preheat oven to 425. Pierce eggplant in several places with fork. Wrap in
foil and place on baking sheet. Bake til soft, about 45 minutes.
Unwrap eggplant and let stand to cool. Halve eggplant lengthwise and remove
all flesh, discarding seeds and skin.
Chop eggplant flesh, add the rest of the ingredients (reserve 1 teaspoon of
the parsley) and mix well. Add water a tablespoon at a time if mixture seems
dry.
Place in serving bowl and sprinkle with remaining parsley.
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